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Tart raspberries, sweet white chocolate, and chewy cookie dough make for an unexpected, delicious cookie. Make and bake these white chocolate raspberry cookies right away or freeze the dough for warm-from-the-oven cookies later!
Strawberries get so much attention this time of year, and they should. You know how much I love fresh strawberries!
But let’s make sure raspberries get some love, too.
I love the tart sweetness they add to everything from raspberry buttercream to lemon raspberry scones to raspberry mousse.
So of course I had to pair them with white chocolate for these incredible white chocolate raspberry cookies!
Perfect white chocolate raspberry cookies
These white chocolate raspberry cookies are so great. They are a little bit chewy and a little bit soft, packed with plenty of white chocolate chips and pieces of tart raspberries.
The dough requires zero chilling time, so you can mix up the dough and bake the cookies right away. Or you can freeze the dough for later!
I designed this recipe to use frozen raspberries instead of freeze-dried raspberries. Freeze-dried raspberries can be tricky to find, but most major grocery stores carry frozen raspberries.
And since frozen fruit is less expensive than fresh fruit, it helps make these cookies a bit more affordable to make. Which is definitely a win these days!
How to make white chocolate raspberry cookies
If you can make chocolate chip cookies, you can make these white chocolate raspberry cookies!
Ingredients you’ll need
This recipe uses the Grand Floridian chocolate chip cookie recipe as a base. To make these cookies, you will need:
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 10 tablespoons softened unsalted butter
- 1 cup lightly packed light brown sugar
- ¾ cup powdered sugar
- 2 large room-temperature eggs
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- ¾ cup roughly chopped frozen raspberries
The combination of brown sugar and powdered sugar is a bit unusual, but trust me—it works! The brown sugar makes the cookies chewy and the powdered sugar gives them a softer texture, which works perfectly with the raspberries.
I typically use white chocolate chips, but feel free to use white chocolate chunks instead.
And even though these are white chocolate raspberry cookies, you could always swap the white chocolate for dark chocolate for a totally different vibe!
I like to use frozen raspberries in these cookies. They’re pretty easy to find and they hold up better when you mix them into the dough.
If you have fresh raspberries on hand that you’d like to use, simply place them on a parchment-lined sheet tray and freeze for a couple of hours, until solid. Then you can use them in these cookies.
Making these cookies
First, whisk together the dry ingredients: flour, baking soda, and salt. Set this mixture aside.
Now, use a mixer to cream together the butter with both sugars on medium-high speed. It’ll take 3-5 minutes to get the mixture light and fluffy. Make sure to scrape the sides and bottom of the bowl with a spatula as needed.
Add the eggs one a time, beating well after each addition, then mix in the vanilla.
Now slowly add the dry ingredients with the mixer on low. Mix until just combined. Stir in the white chocolate and the frozen raspberries until just combined.
Try not to over-mix the dough; not only will it make the cookies tough, but it’ll cause the raspberries to “bleed” and tinge the dough a slight blue color.
I like to make these white chocolate raspberry cookies nice and big, so I use a large (3 tablespoon) scoop to portion them onto the baking sheets.
Make sure to leave plenty of space between the cookies; I usually only bake 6 at a time.
Bake the cookies at 325°F for 15-17 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to finish cooling.
Helpful resources
- Before you start baking, make sure you know how to measure flour correctly. You will use this same method when measuring the powdered sugar, too.
- Make sure the butter and eggs are both at room temperature. If you forget to set them out ahead of time, take a look at my post on how to bring butter and eggs to room temperature.
- This recipe uses a combination of brown sugar and powdered sugar. If you are out of either one, learn how to make powdered sugar and how to make brown sugar.
- If your brown sugar hardened in the pantry, check out my tips for softening brown sugar.
- Make sure you know how to cream butter and sugar correctly to get the perfect texture in these white chocolate raspberry cookies.
Storage and freezing tips
Store these white chocolate raspberry cookies in an airtight container at room temperature for 2-3 days. The moisture of the raspberries does mean they won’t stay fresh as some other cookies, such as the New York Times chocolate chip cookies.
You could also freeze the baked cookies in an airtight container or zip-top freezer bag for up to a month.
My favorite trick is to freeze the cookie dough balls so that I can bake some whenever I get a craving for fresh-from-the-oven cookies.
It’s also the best trick when you have unexpected guests. They’ll think you spent a long time making them cookies when you really just popped some frozen cookie dough in the oven!
Portion the cookie dough with your large cookie scoop onto a parchment-lined baking sheet. Place the tray in the freezer for 1-2 hours, until the dough balls are solid, then freeze in a zip-top freezer bag.
Check out more information on this process in my post on how to freeze cookie dough.
White Chocolate Raspberry Cookies
Equipment
Ingredients
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 10 tablespoons unsalted butter softened
- 1 cup lightly packed light brown sugar
- ¾ cup powdered sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- ¾ cup roughly chopped frozen raspberries see notes
Instructions
- Preheat oven to 325°F. Line baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the butter and both sugars on medium-high speed until light and fluffy, 3-5 minutes. Scrape down the sides and bottom of the bowl with a spatula as needed.
- Add the eggs one at a time, beating well and scraping the sides of the bowl after each addition. Mix in the vanilla.
- With the mixer on low, slowly add the dry ingredients until just combined.
- Stir in the white chocolate and the raspberries until just combined.
- Using a large (3 tablespoon) cookie scoop, scoop the dough onto the lined baking sheets, leaving at least 3 inches of space between each cookie. Bake for 15-17 minutes or until the edges are golden.
- Let the cookies cool on the baking sheet for 5 minutes before moving to a cooling rack to finish cooling.
Notes
Helpful resources
- Before you start baking, make sure you know how to measure flour correctly. You will use this same method when measuring the powdered sugar, too.
- Make sure the butter and eggs are both at room temperature. If you forget to set them out ahead of time, take a look at my post on how to bring butter and eggs to room temperature.
- This recipe uses a combination of brown sugar and powdered sugar. If you are out of either one, learn how to make powdered sugar and how to make brown sugar.
- If your brown sugar hardened in the pantry, check out my tips for softening brown sugar.
- Make sure you know how to cream butter and sugar correctly to get the perfect texture in these white chocolate raspberry cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
